10 servings
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Blend eggs, milk, 1/2 cup cream, and 1/4 teaspoon vanilla with flour, salt, 1 tablespoon sugar, and 1 teaspoon zest in a blender until smooth.
Brush a 10-inch nonstick skillet lightly with some of melted butter, then heat over medium-high heat until hot.
Pour in a scant 1/4 cup batter, immediately tilting and rotating skillet to coat bottom.
Cook until underside of crêpe is golden, about 45 seconds.
Loosen edge of crêpe with a heatproof rubber spatula, then flip crêpe over with your fingertips and cook 15 seconds more.
Transfer to a plate.
Continue making crêpes, brushing skillet with butter each time and stacking crêpes on plate.
Beat remaining 1 cup cream with 2 tablespoons sugar, 1/2 teaspoon vanilla, 1 tablespoon zest, and Grand Marnier in a large bowl with an electric mixer until cream holds stiff peaks.
Put 1 crêpe on a serving plate and spread with 1/4 cup cream.
Continue stacking crêpes and spreading with cream, ending with a crêpe.
Chill, covered, at least 4 hours and up to 24.
Swap ingredients you don't have, make it spicier, find a vegan version, or get creative!
